Lamb, New Zealand, imported, brains, cooked, soaked and fried

Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.

Items marked as significant are used to estimate the microbiome impact of the food.

mg per 100 grams Significant amount Priority Nutrient
73110 - Water
14030 - Protein
10920 - Total lipid (fat)
3390 - ASH, TOTAL
2559 🏆 - Cholesterol
1845 - FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
636 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
610 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
456 - FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
384 - Phosphorus, P
287 🏆 - FATTY ACIDS, MONOUNSATURATED, 24:1c, TETRACOSENOIC (Nervonic acid)
258 - Potassium, K
202 🏆 - FATTY ACIDS, POLYUNSATURATED, 22:4 n-6, DOCOSATETRAENOIC (Omega-3)
101 - Sodium, Na
68 - FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
58 - FATTY ACIDS, MONOUNSATURATED, 15:1, PENTADECENOIC
56 - FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
44 - FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
22 - FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
22 - FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
19 - FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
19 - FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
17 - FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
16 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
15 👎 Magnesium, Mg
6 👍 Calcium, Ca
2.995 👍 Niacin
1.906 - Pantothenic acid
1.33 👎 Zinc, Zn
1.21 👎 Iron, Fe
1.12 👎 Vitamin E (alpha-tocopherol)
0.283 - Copper, Cu
0.219 👍 Riboflavin
0.084 👍 Thiamin
0.081 - Vitamin B-6
0.036 - Manganese, Mn
0.016300000000000002 👎 Selenium, Se
0.00954 👍 Vitamin B-12
0.002 - Retinol

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